Tomato Chard And GruyÈre Casserole Recipes

Steps:

• In a large pot of boiling water, cook the Swiss chard for 2 minutes; drain. When the leaves are cool enough to handle, squeeze out the excess water. Coarsely chop the chard.
• In the same pot, heat the olive oil. Add the onions and thyme and cook over moderately low heat, stirring occasionally, until softened, about 12 minutes. Add the chard and white wine and simmer over moderately high heat until the wine is reduced to approximately 1/4 cup, about 5 minutes. Season with salt and pepper.
• Preheat oven to 400 degrees. In a small saucepan, bring the chicken broth to a simmer. Butter a 10x15" baking dish. Line the bottom of the dish with 1/3 of the bread slices, over-lapping the slices slightly and cutting the bread to fit in the bottom of the dish. Top with half of the tomato slices and season with salt and pepper. Spread half of the chard on top, then sprinkle with half of the shredded cheese. Repeat the layering once more and then finish with the remaining bread. Pour the hot broth over the casserole and press with a spatula. Brush the top with the melted butter.
• Cover the dish with foil and bake in the upper third of the oven for 1 hour. Uncover the dish and bake for 10 minutes longer, or until the top is browned and crisp. Let the casserole rest at least 10 minutes before serving.
• The cooked chard can be made ahead and refrigerated for up to 2 days.

Steps:

• Grease 13x9x2-inch glass baking dish. Heat 1 tablespoon oil in heavy large Dutch oven over high heat. Add chard and sauté until wilted, about 3 minutes. Transfer chard to colander and drain well, pressing on chard with back of spoon to release liquid.
• Heat remaining 1 tablespoon oil in heavy large saucepan over medium heat. Add bell peppers and onion and sauté until tender, about 8 minutes. Mix in chard and toss to combine. Mix in half of each cheese. Season to taste with salt and pepper. Spoon into prepared dish. Overlap tomato slices atop vegetable mixture, covering completely. Season tomatoes with salt and pepper. Sprinkle remaining cheeses over. Cover with foil. (Can be prepared 2 hours ahead. Let stand at room temperature.)
• Preheat oven to 350°F. Bake casserole until heated through, about 40 minutes. Uncover; bake until top begins to brown, about 10 minutes more.

Steps:

• Rinse the swiss chard, drain it and chop it fine.
• Heat the oil in a large, heavy skillet. Add the onion, saute over medium heat until tender but not brown, then stir in the garlic. Add the scallions and tomatoes, then add the chopped swiss chard. Cook for about 15 minutes, until the swiss chard has wilted.
• Remove from heat, stir in all but two tablespoons of the cheese and season to taste with salt and pepper.
• Preheat oven to 350 degrees.
• Spoon the swiss chard mixture into a one-quart casserole. Sprinkle the remaining cheese on top. Bake for about 30 minutes, then serve.

Steps:

• Heat oven to 140C/120C fan/gas 1. Arrange the tomatoes over a baking sheet, cut-sides up. Brush lightly with oil and put a little basil on top of each. Bake for 1½ hrs until tomatoes are semi-dried. Remove from the oven and increase the heat to 190C/170C fan/gas 5.
• To make the pastry, tip the flour into a food processor with the butter and whizz until the mixture resembles fine breadcrumbs. Add cheese and 2-3 tbsp cold water and pulse until the dough comes together. Turn out onto a lightly floured surface and briefly knead.
• Roll out the pastry and line a 25cm flan tin, there's no need to trim off the excess at this stage. Line the pastry with greaseproof paper and fill with baking beans. Bake for 15 mins, then remove the paper and beans and continue cooking until crisp and light golden. Using a small, sharp knife, carefully trim off excess pastry.
• Spread the pesto over the base of the pastry case. Lightly whisk the eggs, then whisk in the cream and milk. Season with salt and pepper, then stir in the grated cheese. Pour into the pastry case and arrange the tomatoes over the top, cut-sides up. Scatter with olives and bake for 25-30 mins until puffed and golden, then leave to cool slightly before serving.

Steps:

• To prepare onions: Place the onions in a deep saucepan (or Dutch oven) and drizzle and toss with oil to coat, about 1/4 cup. Set over medium-high heat and, shimmying the pan occasionally, cook until the bottom layer of onions is slightly golden around the edges, about 3 minutes. Stir and repeat. Once the second layer of onions has colored, reduce heat to low and stir in garlic and a few pinches of salt. Stew, stirring occasionally, until the onions are a pale amber and tender but not mushy, about another 20 minutes. If at any point the onions dry, cover them to trap some moisture.
• Preheat the oven to 325°F.
• To prepare chard: Place a few handfuls of leaves in a large saute pan or skillet with a drizzle of oil, a sprinkling of water (if you've just washed the chard, it may have enough on the leaves), and a few pinches of salt. Set the pan over medium heat until the water begins to steam, then reduce the heat and stir and fold leaves until just wilted, 3 to 4 minutes. (Leaves should be uniformly bright green, the white veins pliable.
• To prepare bread: Toss and massage the cubed bread with a few tablespoons of olive oil, a generous 1/4 cup of the stock and a few pinches of salt, to taste.
• To prepare panade: Use a flameproof, 3-quart souffle dish or enameled cast-iron Dutch oven. Assemble the panade in layers, starting with a generous smear of onions, followed by a loose mosaic of bread cubes, a second layer of onions, a wrinkled blanket of chard, and a handful of the cheese. Repeat, starting with bread, the onions and so on, until the dish is brimming. Aim for 2 to 3 layers of each component, then make sure the top layer displays a little of everything. Irregularity in the layers makes the final product more interesting and lovely. Drizzle with any remaining olive oil.
• Bring the remaining 3 3/4 cups stock to a simmer and taste for salt. Add stock slowly, in doses, around the edge of the dish. For a very juicy, soft panade, best served on its own, like a soup or risotto, add stock nearly to the rim; for a firm but succulent panade, nice as a side dish, fill to about 1 inch below the rim. Wait a minute for stock to be absorbed, then add more to return to the desired depth. The panade may rise a little as the bread swells.
• Set panade over low heat and bring to a simmer; look for bubbles around the edges (heating it here saves at least 30 minutes of oven time).
• Cover the top of the panade with parchment paper, then very loosely wrap the top and sides with foil. Place a separate sheet of foil under the panade or on the rack below it, to catch drips.
• Bake until the panade is piping hot and bubbly. It will rise a little, lifting the foil with it. The top should be pale golden in the center and slightly darker on the edges. This usually takes about 1 1/2 hours, but varies according to shape and material of baking dish and oven.
• Browning and serving: Uncover panade, raise temperature to 375°F, and leave until golden brown on top, 10 to 20 minutes. Slide a knife down the side of the dish and check the consistency of the panade. Beneath the crust, it should be very satiny and it should ooze liquid as you press against it with the blade of the knife. If it seems dry, add a few tablespoons simmering stock and bake for 10 more minutes.

Steps:

• Heat oven to 180C/160C fan/gas 4. Generously grease a large, deep, ovenproof dish. Strip the leaves from 3 of the thyme sprigs. Mix the gruyère with all but 2 tbsp of the grated parmesan, then mix the double cream with the stock.
• Start layering up the sliced potatoes with sprinklings of the shallots, garlic, thyme leaves, cheese and most of the walnuts, plus plenty of seasoning. Drizzle a little of the cream mixture over each layer too. When you've layered in half of those ingredients, top with half of the tomatoes. Continue layering the rest of the ingredients, finishing with the last of the cream. Top with the remaining tomatoes, then sprinkle over the breadcrumbs, the remaining parmesan and walnuts, and enough thyme to look pretty. Add a few more knobs of butter, then cover with foil.
• Bake the gratin for 1 hr 15 mins, then remove the foil and bake for a further 40 mins until golden and crispy on top, and a knife poked into the centre of the potatoes slides in easily. Leave to rest for 10-15 mins, then serve.

Steps:

• In a large pot of boiling water, cook the chard for 2 minutes; drain. When the leaves are cool enough to handle, squeeze out the excess water. Coarsely chop the chard. In the same pot, heat the olive oil. Add the onions and thyme and cook over moderately low heat, stirring occasionally, until softened, about 12 minutes. Add the chard and the wine and simmer over moderately high heat until the wine is reduced to 1/4 cup, about 5 minutes. Season with salt and pepper. Preheat the oven to 400°. In a small saucepan, bring the stock to a simmer. Butter a 10-by-15-inch baking dish. Line the bottom of the dish with one-third of the bread, overlapping the slices slightly and cutting the bread to fit. Top with half of the tomato slices and season with salt and pepper. Spread half of the chard on top, then sprinkle with half of the cheese. Repeat the layering once and finish with the remaining bread. Pour the hot stock over the casserole and press with a spatula. Brush the top with the melted butter. Cover the dish with foil and bake in the upper third of the oven for 1 hour. Uncover the dish and bake for about 10 minutes longer, until the top is browned and crisp. Let the casserole rest for at least 10 minutes before serving.

Steps:

• Beat cream cheese and 4 T of the butter until smooth.
• Mix the salt, parmesan cheese, and 1/2 cup of the gruyere into the cream cheese mixture.
• Mix the spinach and Texas Pete into the cream cheese mixture.
• Butter a casserole dish, then add the spinach mixture.
• In a bowl, combine the Panko and the remaining Gruyere cheese. Sprinkle over the top of the spinach.
• Melt the remaining 2 T of butter and drizzle over the top.
• Bake at 350 for 25 minutes or until top is lightly browned.

Steps:

• Preheat the oven to 375 degrees. Oil a 2-quart baking dish or gratin with olive oil. Bring a large pot of generously salted water to a boil, and fill a bowl with ice water. Stem the chard and wash the leaves in two changes of water. Rinse the stems if wide and dice. Set them aside. When the water comes to a boil, add the chard leaves and blanch for about one minute. Transfer to the ice water, cool for a minute and drain. Squeeze out excess water and chop. Set aside.
• Season the sliced tomatoes and the cornmeal lightly with salt and pepper. Dredge the tomatoes in the cornmeal. Heat 2 tablespoons of the olive oil in a heavy nonstick skillet over medium-high heat, and fry the sliced tomatoes for two minutes on each side, just until lightly colored. Remove from the heat and set aside.
• Heat the remaining tablespoon of olive oil over medium heat in the skillet in which you cooked the tomatoes, and add the onion and the chopped chard stems. Cook, stirring, until tender, about five minutes. Add a generous pinch of salt and the garlic, and cook together for another minute, until the garlic is fragrant. Add the thyme and the chopped chard, and stir together for minute over medium heat. Season to taste with salt and pepper.
• Beat the eggs in a large bowl with 1/2 teaspoon salt and freshly ground pepper to taste. Whisk in the milk. Stir in the cheese and the chard mixture. Transfer to the gratin dish. Layer the tomatoes over the top. Place in the oven, and bake 30 to 40 minutes, until set and beginning to brown.